Although I don’t normally subscribe to people getting lots of protein in their diets, there are two groups that I believe should get a little more – pregnant moms and growing children. How much is “a little more?” Well, that is a good question and I don’t really have an answer. But, here is how I’m handling it with my pregnancy (I’ll address growing children and protein when I have one). I’m not a midwife or a doctor or a nutritionist, so I’m taking in information from various experts I know and sources (including lots of books and online research with my MacBook), and I’m adding my own mama intuition to weave my own blanket of a plan.
Yay! It’s recipe time! In today’s video, I’m showing you how to make an EASY yummy bread recipe, Soft n’ Savory Hemp Onion Bread. If you’re a fan of savory onions, then you’ll be one happy camper with a slice of this! Soft n’ Savory Hemp Onion Bread is delicious, pretty, and filled with nutrition… essential fatty acids, protein, antioxidants, vitamins, minerals, and fiber. Essential fatty acids are necessary fats that we basically cannot synthesize on our own, so we have to get them from our diet. Enter: hemp and chia! Not only that, but hemp foods are an excellent source of complete vegetarian protein. Personally, I consider hemp foods as superfoods because they are loaded with important nutrients and they make me feel great. As a pregnant gal, I’ve been upping my intake of them – great for my growing baby. So… back to the bread… It’s perfect for snacking on by itself, dipping in Raw hummus, and spreading with Raw hemp seed butter or guacamole. Depending on the size you cut, you can also use it as a nutrient rich bread for hearty Raw sandwiches. As I’m typing this post, it’s dehydrating in the kitchen and it smells soooooooo awesome!
I keep getting emails and comments from people interested in my food intake, so here is today’s. It’s another day of delicious food.
Organic Hemp Protein Smoothie made from: 1.5 cups water, 1/4 cup Manitoba Harvest Hemp Protein Powder, 2 Tablespoons Manitoba Harvest Hemp Seeds, 2 bananas (I recently bought a 25 pound bucket of seeds from Manitoba Harvest! I transferred them to glass mason jars and they’re all stored in my freezer now. I’m going to enjoy giving a couple of jars away to friends and family as gifts; I’ll even tie a little bow on it. That’s the gift of health!)
I was cold and still a little hungry after my protein shake so I had the following nourishing, warming foods. Let me tell you, they warmed my body right up, literally in minutes.
~1 cup organic miso soup from South River Miso (dandelion leek flavor – one of my faves!)
~1/2 cup organic kim-chi by Rejuvenative (they were so kind to send me samples – yum!).
Second Little Snack
While shopping at Whole Foods, I bought GoRaw’s little chocolate cookies and opened the bag in the store, eating 3 of them.
~Large organic Delicious Apple (this was so delicious and juicy)
~Large organic salad with romaine, cucumber ($2.50 each now at Whole Foods – yikes!), tomato, and another batch of Cayenne Tahini Recipe I talked about in yesterday’s post. This batch I made last night around midnight and added a big handful of organic cilantro that I had in the fridge. When I gave my husband his salad he said, “Honey, thanks so much for making me so healthy with all the food you make.” I replied, “Of course! I want us to be centenarians together!”
~1 piece of Mother Earth Chocolate
We went to Starbucks to read (these are the books I’m reading on my Kindle2 right now: Playful Parenting and Unconditional Parenting). On a side note… I absolutely love my Kindle and it’s one of the best things we ever bought. While we were there I had some organic herbal tea (Mountain Rose Herbs) that I brought with me in a Starbucks thermos and glass mug.
~Huge Salad (same as above)
~Rejuvenative’s Kim-Chi (same as above)
~Vegan Pizza! ZPizza makes the yummiest vegan pizza and they use Daiya cheese. If you haven’t had Daiya cheese, and if you have some cooked vegan food from time to time, then you’re truly missing out. This is reputed as the cheese to keep vegans as vegans (for those of you feeling like life isn’t the same without cheese). It’s life changing for many. It’s non-dairy, non-soy, non-gluten, non-rice, non-corn, non-nut, non-preservatives. For the most part, only a handful of restaurants around the country have access to it (ZPizza, Blossom, etc), but it’s supposed to be available for retail stores like Whole Foods in 2010. Furthermore, I did hear a rumor that it’s actually available in some Whole Foods now, but that they have been running out of it because it’s so popular. Anyway, back to ZPizza… they offer a whole wheat crust made with organic wheat and they also have organic vegan sauce. I top my cooked pizza with fresh veggie toppings to get some extra Raw into the meal.
After Dinner Snack
Large Organic Apple
Cucumber Wheat Grass Refresher (recipe in this post)
Mmmm a day full of healthy, energizing, GREEN, nutrient dense, delicious, EASY, fun, texture filled, Raw, Vegan, Organic food!!!
I made this for the first time a couple of weeks ago, and I’ve had it about 7 times since, maybe more. I snuck it into the movie 2012 the other night – what an awesome treat for a movie. I gave my husband a sip and he kept drinking it and drinking it (chugging may be more like it)… until he got a brain freeze… that’s when he finally gave it back to me.
Here is a video showing you how I make one of my favorite Raw Vegan recipes, Cheezy Hemp Nacho Sauce (recipe available here) that is from my book, Kristen Suzanne’s Ultimate Raw Vegan Hemp Recipes. I get many many many many many compliments on this recipe. Enjoy!
- Use this for dipping fresh veggies (my favorite way) or corn chips (Raw or not – it’s up to you!)
- For those eating cooked vegan foods, this is an awesome sauce on top of veggie burgers
- This also makes a delicious Raw vegan dressing on a hearty salad with romaine lettuce, chopped tomatoes, and cucumbers. You could even sprinkle on some Raw vegan taco meat and raw dehydrated corn chips for a tortilla type salad.
- Here’s a super fun way to have it… dehydrated like a slice of nacho flavored cheese… simply spread the mixture on to a dehydrator tray (Excalibur Dehydrators are, by far, the best) fitted with one of their Paraflexx sheets. Let it dehydrate (105-110 degrees) over night (or longer!), and try flipping it on to a regular mesh tray the following day, peel off the Paraflexx sheet and continue dehydrating until you reach a “dry-type” texture. Either try cutting into squares to put on your next sandwich or crumble it up and use it as a fun and yummy topping for salad. Or, if you’re like my sweet husband, he eats it straight out of the dehydrator bite by bite… plain, all by its delicious self!
- Tuscan Sun-Dried Tomato Pesto (VIDEO, Raw Vegan Recipe) and Food Journal
- My 90-Day Clean Raw Food Mission – Kristen Suzanne’s Raw Reboot™ – Update #8
- Jamaican Me Hot & Crazy Dressing – (VIDEO, Raw Vegan Recipe) – Plus Food Journal
- Kristen Suzanne’s Ultimate Raw Vegan Hemp Recipes: Now Available in Print! PLUS! An AWESOME RECIPE!
- Instant Pot Pasta – 15 Minute Meal in One Pot!
It’s time for a recipe! YAY! Here is a delicious, sassy, and unique recipe that is creamy and nutritious (ginger and hemp seeds rock!). This recipe is featured in my latest book, Kristen Suzanne’s Ultimate Raw Vegan Chocolate Recipes. And, the lovely Ingrid (of Raw Epicurean) also featured this on her blog with a picture.
EXOTIC CHOCOLATE MILK
By Kristen Suzanne of KristensRaw.com
Yield 3 cups
Ginger is a rich source of powerful antioxidants, which have anti-inflammatory properties, and there is evidence that ginger’s antioxidants might help fight/inhibit the growth of certain types of cancers. Not only that, studies show ginger can also help boost the immune system.
Hemp is commonly referred to as a “superfood” because of its amazing nutritional value. Its amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a baby), making it a vegetarian source of “complete” protein! And, it’s loaded with essential fatty acids in an ideal ratio of omega 3s to omega 6s. Go hemp!
2 cups water
1 cup hemp seeds
1/4 cup raw chocolate powder
2 tablespoons raw agave nectar or date paste (or more)
1 1/2 teaspoons orange blossom water*
1 teaspoon fresh grated ginger (or more)
pinch Himalayan crystal salt (optional)
Blend all of the ingredients until smooth and creamy. Exotic Chocolate Milk will stay fresh when stored in an airtight container for up to five days.
* Available at most Middle Eastern Markets, online, and at some Whole Foods Markets.
I made a new chia pudding recipe with the Creamy Dreamy Hemp Milk I made the other day. I decided I needed to share it with y’all, especially since there was a request for recipes made with Raw Vegan Milk. So, here is my latest chia pudding recipe, Hempin’ Around Chia Pudding. It’s yummy! I love how the hemp seed flavor shines through. When I asked my husband what he thought of it, he exclaimed, “AWESOME!” (He’s a huge hemp seed fan.) If you’d like it sweeter, then by all means, add some more sweetness to it. The way the recipe is, it’s not super sweet, making this a good snack or breakfast.
When I make a nut or seed milk I usually make it with hemp seeds, because they’re packed with nutrition, I love their flavor, and no presoaking is required. Hemp seeds’ amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a child), making it an excellent vegetarian source of “complete” protein. Go hemp! However, you can make Raw vegan milk out of a variety of nuts/seeds. Here are some things to keep in mind. Always try to get raw, organic nuts and seeds if you can. When using cashews, hemp seeds, macadamia nuts or Brazil nuts, you basically don’t have to soak them before hand. Just put them in the blender with the following ingredients in the recipe below, and blend. Based on the consistency that you (and your family) like, you can simply increase or decrease the amount of water and sweetness. If you don’t have a high powered blender you might want to briefly chop the cashews, macadamia nuts, and/or Brazil nuts before blending to make it easier. If you’re using pumpkin seeds, sunflower seeds, almonds, walnuts, pecans, hazelnuts, etc… then the general rule is to soak them before blending them for 6-8 hours (or overnight). This is done to release the enzyme inhibitors and make them easier to digest. Simply put them in a bowl on your counter, with enough water to cover by about an inch. After 6-8 hours, drain and rinse. Then, you’re ready to use them in your Raw vegan milk recipe. Raw vegan milk will stay fresh in your refrigerator for up to five days. It’ll separate when it’s been sitting in your refrigerator so simply shake it up before serving. It also freezes pretty well (you might want to make a couple of batches at once and freeze them in glass mason jars).
By Kristen Suzanne of KristensRaw.com
Yield 4 cups
- Make it vanilla by adding the seeds of a vanilla bean or some vanilla extract
When I make a nut or seed milk I usually make it with hemp seeds, because they’re packed with nutrition, I love their flavor, and no presoaking is required. Hemp seeds’ amino acid profile dominates with the 8 essential amino acids (10 if you’re elderly or a child), making it an excellent vegetarian source of “complete” protein. Go hemp!
However, you can make Raw vegan milk out of a variety of nuts/seeds. Here are some things to keep in mind. Always try to get raw, organic nuts and seeds if you can. When using cashews, hemp seeds, macadamia nuts or Brazil nuts, you basically don’t have to soak them before hand. Just put them in the blender with the following ingredients in the recipe below, and blend. Based on the consistency that you (and your family) like, you can simply increase or decrease the amount of water and sweetness. If you don’t have a high powered blender you might want to briefly chop the cashews, macadamia nuts, and/or Brazil nuts before blending to make it easier.
If you’re using pumpkin seeds, sunflower seeds, almonds, walnuts, pecans, hazelnuts, etc… then the general rule is to soak them before blending them for 6-8 hours (or overnight). This is done to release the enzyme inhibitors and make them easier to digest. Simply put them in a bowl on your counter, with enough water to cover by about an inch. After 6-8 hours, drain and rinse. Then, you’re ready to use them in your Raw vegan milk recipe.
Raw vegan milk will stay fresh in your refrigerator for up to five days. It’ll separate when it’s been sitting in your refrigerator so simply shake it up before serving. It also freezes pretty well (you might want to make a couple of batches at once and freeze them in glass mason jars).CREAMY DREAMY HEMP MILK
I recently saw someone writing into one of the Facebook groups questioning what is the right way with the Raw vegan diet. She was confused because she said there was conflicting information out there and just didn’t know what to believe or which way to go.
My response to this is:
YAY! Rejoice! Hallelujah! This is the beauty of the Raw vegan diet. There are so many options and one size does not have to fit all. It can change by the person. In my humble opinion, this is exciting because it means variety. I love the idea that during one season I can follow some low fat Raw vegan principles and in another season I can nourish my glorious body with avocados, nuts, seeds, and divine Raw vegan desserts. In my life, I have spent time as 100% Raw vegan, and other times (like now) where I’m HRAV (High Raw, All Vegan). I’ve had expanses of time where certain nuts didn’t sit well with me. And, I’ve had other times where I thrived with them in my diet. Sometimes my level of Raw changes as I travel and sometimes I vary it with the changing moon.
I love this flexibility! I love this versatility! I love the options. You can be a sproutarian! You can love the fruitarian way of life! You can hug a life with green smoothies and juices and all things liquid! You can dive into decadence and nourish your body with loads of essential fatty acids and healthy fats from whole nuts, avocado, coconut, etc. You can tango with a natural hygiene approach (much like fruitarian) and eschew things like oils, garlic, and fermented foods. And, of course, if you’re not currently following a Raw vegan diet, you can choose to follow one of the aforementioned plans for a week, here and there, just to add more nourishment to the lifestyle you live now.
Congratulate yourself for taking your health into your own hands and trying this wonderful diet and lifestyle, no matter which path you pursue on the journey with Raw food. Be confident you’re feeding your body wonderful nutrient dense Raw vegan foods whether it’s avocado, hemp seeds, pineapple, kale salad, Cheezy Hemp Nacho Sauce (chuckling here, those of you who regularly follow my blog know of my addiction to this last month), a plate of gourmet Raw food, or a serving of Holiday Chia Pudding (munch munch… eating this as I write this post). Be excited and happy to know that there are many choices for you. There is no need to stress about it or feel pressed to subscribe to one plan.
You can change it by the month, or the week, if your heart and body desires. It’s all up to you… and you alone. Try on one of the plans for size and see how it fits. Or, heck, don’t subscribe to any of them and just mix it up meal by meal. :)
The bottom line is that you LISTEN TO YOUR OWN BODY! Pay attention to the inner god or goddess inside of you. Follow your intuition. Be patient. Feel excited. Recognize that we are all different… different ages, from different toxic (or non toxic) backgrounds, live in different parts of the world, experience different environmental toxins, have different levels of stress, pursue different levels of physical exercise, etc. What we all have in common is that we can all use some organic, Raw vegan whole foods in our lives no matter where we are on the diet spectrum.